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A journey through the quintessential kerala feast
Kerala, often referred to as "God's Own Country," is not only known for its picturesque landscapes but also for its rich and diverse culinary heritage. A Kerala feast, also known as the Sadya, is a vibrant and sumptuous meal that embodies the essence of the state's culture, tradition, and hospitality. The Sadya is typically served during special occasions like Onam, Vishu, and weddings, and it offers a perfect blend of flavors, textures, and colors.
Signature Dishes of Kerala Sadya
The core of the Sadya features several essential dishes that represent Kerala’s culinary diversity:
- Rice: The main component of the feast, often served with a dollop of ghee, forms the base of the meal.
- Sambar: A spiced lentil stew with vegetables, offering a perfect combination of sourness and spice.
- Avial: A mix of vegetables cooked with coconut and seasoned with coconut oil and curry leaves, a creamy and mildly spiced dish.
- Kalan: A yogurt-based curry with vegetables and a subtle, earthy flavor.
- Olan: A light coconut milk curry with white pumpkin and beans, flavored with green chilies and ginger.
- Thoran: A dry vegetable stir-fry with grated coconut, often made with cabbage or beans, offering a crunchy texture.
- Puli Inji: A sweet and sour ginger-tamarind chutney that brings a zesty contrast to the other dishes.
- Payasam: A sweet dessert made from rice or vermicelli, cooked with milk and sugar, and flavored with cardamom, often served to end the feast on a sweet note.